tag:blogger.com,1999:blog-24283180339010239712024-03-05T02:29:11.328-05:00Puttering Around the KitchenI used to tag around the kitchen after my Gram while she cooked.<br>
She would let me pull up a stool & cook alongside her.<br>
And there began my love of cooking & baking...~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-2428318033901023971.post-68496111414247157462021-12-25T20:52:00.004-05:002022-01-07T20:48:53.602-05:00Pork Roast with Sauerkraut<p>1 tsp kosher salt</p><br />
<p>1/2 tsp black pepper</p><br />
<p>1 tsp smoked paprika</p><br />
<p>1 tbsp caraway seeds</p><br />
<p>2 pork tenderloins (2-3 pounds each)</p><p><br /></p><p>1 cup chicken broth</p><br />
<p>sauerkraut</p><br />
<br />
<p>1. Pat the pork dry and sprinkle the entire roast with salt, pepper, caraway seeds, and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – ~5-8 minutes per side.</p><br />
<br />
<p>2. Cook in Instant Pot: Put roast and chicken broth in Instant Pot. Cook on High Pressure for 6-7 minutes, Natural Release for 10 minutes, then release steam.</p><br />
<br />
<p>3. While pork is cooking, warm sauerkraut in a saucepan on stove. </p><p><br /></p><p><br /></p><p>4. Slice pork and serve with sauerkraut.</p><p><br /></p><p><br /></p><p>4-6 servings.</p><br />~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-85224500509495025712021-10-08T20:28:00.001-04:002021-10-08T20:28:12.782-04:00Crockpot Applesauce2 lb granny smith apples, peeled, cored, and thinly sliced<br />
1 lb honeycrisp apples, peeled, cored, and thinly sliced<br />
1/2 cup water<br />
Juice of 1/2 lemon<br />
2 cinnamon sticks or 1/2 tsp cinnamon<br />
1/4 tsp. kosher salt<br />
<br />
1. Add apples to a large crockpot and top with water, lemon juice, cinnamon sticks, and salt and stir.<br />
<br />
2. Cover and cook on high for 4 hours.<br />
<br />
3. Stir the apples to break them up, smashing as needed.<br />
<br>
Note: Stores well in the freezer<br />
<br /><span style="font-size: x-small;">
(adapted from <a href="https://www.delish.com/cooking/recipe-ideas/a34427636/crockpot-applesauce/" target="_blank">delish</a>)</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-55267959356803479222021-10-08T20:21:00.001-04:002021-10-08T20:21:10.916-04:00Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce<b>Pork</b><br />
1 tbsp extra-virgin olive oil<br />
1/4 cup minced onion<br />
1/4 lb pork breakfast sausage, casings removed<br />
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice<br />
1 garlic clove, minced<br />
1/2 tsp chopped thyme<br />
1/2 tsp chopped sage<br />
1/2 cup finely chopped spinach<br />
4oz fresh goat cheese, at room temperature<br />
salt and freshly ground pepper<br />
Two 1-pound pork tenderloins<br />
6 slices of bacon<br />
<br /><b>
Sauce</b><br />
1 tbsp extra-virgin olive oil<br />
1 garlic clove, minced<br />
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice<br />
3/4 cup apple cider<br />
1/2 cup dry Riesling<br />
1/4 cup chicken stock or low-sodium broth<br />
1/2 tsp chopped sage<br />
1/2 tsp chopped thyme<br />
salt and freshly ground pepper<br />
<br />
1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.<br />
<br />
2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.<br />
<br />
3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.<br />
<br />
4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.<br />
<br />
5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.<br />
<br /><b>
Make Ahead:</b>
The bacon-wrapped, stuffed tenderloins and finished apple-Riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.<br />
<br /><span style="font-size: x-small;">
(from <a href="https://www.foodandwine.com/recipes/stuffed-pork-tenderloins-bacon-and-apple-riesling-sauce" target="_blank">Food and Wine</a>)</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-1295644621345531242021-09-18T20:58:00.004-04:002021-09-18T20:58:36.100-04:00Stir Fry Sauce<p>2 cloves garlic, minced</p><br>
<p>1 tbsp fresh ginger, chopped fine</p><br>
<p>1 tsp sesame oil</p><br>
<p>2 tbsp rice vinegar</p><br>
<p>1/4 cup soy sauce</p><br>
<p>1/4 cup chicken broth, vegetable broth or water</p><br>
<p>1 tbsp sriracha</p><br>
<p>2 tbsp sugar</p><br>
<p>1 tbsp cornstarch</p><br>
<br>
<p>1. Combine all ingredients in a small bowl and mix well.</p><br>
<br>
<p>2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through.</p><br>
<br>
<p>3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve.</p><br>
<br>
<p><span style="font-size: x-small;">from <a href="https://www.thecookingguy.com/cookbook/best-chinese-stir-fry-sauce-recipe" target="_blank">Sam the Cooking Guy</a></span></p>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-88201787484895210382020-12-17T10:51:00.004-05:002020-12-17T10:51:32.660-05:00Cake Mix Thumbprint Cookies15.25oz boxed cake mix, any flavor <div>1/3 cup vegetable oil </div><div>1 tsp vanilla </div><div>2 large eggs </div><div>jam, in a complementary flavor to cake mix </div><div><br /></div><div>1. In a bowl, stir together all ingredients except the jam. Chill dough at least 30 minutes. </div><div>2. Preheat oven to 350. </div><div>3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). </div><div>4. Make an indent in the center of each with finger tip. </div><div>5. Scoop some jam into a small bowl and stir it so it becomes just slightly less dense. Fill each indent with about 1/2 tsp of jam but not to overflowing. </div><div>6. Bake for 9-11 minutes (9 minutes in my oven), until cookies have a matte look and are just starting to crackle on top. </div><div>7. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in a single layer in an airtight container. </div><div><br /></div><div><b><u>VARIATIONS </u></b></div><div><i>Red Velvet </i></div><div>Use seedless raspberry jam. After cookies have cooled completely, add a small dollop of cream cheese frosting on top of the jam. </div><div><br /></div><div>Notes:
If you find these cookies spread too much for your preference, add 1 tbsp of flour to the cookie mix in step 1. If cookies are still spreading too much, increase that to 2 tbsp. </div><div><br /></div><div>Makes approximately 2 dozen cookies.</div>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-84554271998345428412020-12-17T10:26:00.004-05:002020-12-17T10:52:48.998-05:00Cake Mix Cookies15.25oz boxed cake mix, any flavor<div>1/3 cup vegetable oil</div><div>1 tsp vanilla</div><div>2 large eggs</div><div>any desired add-ins (optional) </div><div><br /></div><div>1. In a large bowl, stir together all ingredients. Chill dough at least 30 minutes.</div><div>2. Preheat oven to 350. </div><div>3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). </div><div>4. Bake for 8-10 minutes (about 8.5 minutes in my oven) until the cookies are puffed up, have a matte look to them, and are just starting to crackle on top. </div><div>5. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in an airtight container. </div><div><br /></div><div><b><u>VARIATIONS</u></b></div><div><i>Lemon </i></div><div>Substitute 1 tsp lemon extract for extra lemony power or a 1/2 tsp each vanilla and lemon extracts for slightly less lemon punch. Sticking with just the vanilla will yield a slightly more mellow lemon flavor.
</div><div><br /></div><div><i>Red Velvet White Chocolate Chip </i></div><div>Add 1 cup of white chocolate chips. </div><div><br /></div><div>Makes approximately 2 dozen cookies. </div><div><br /></div><div><span style="font-size: xx-small;">Adapted from <a href="https://laurenslatest.com/cake-mix-cookies/" target="_blank">Lauren's Latest</a>.</span></div>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-32440615799110839942020-11-18T21:42:00.001-05:002020-11-18T21:42:14.052-05:00Swedish Meatball Pasta8oz elbow macaroni<br />
<div>3/4 lb ground beef</div><div>3/4 lb ground pork</div><div>1/3 cup panko</div><div>2 large egg yolks</div><div>2 green onions, thinly sliced</div><div>3 tbsp chopped fresh parsley, divided</div><div>1/4 tsp ground allspice</div><div>1/4 tsp ground nutmeg</div><div>salt and pepper</div><div>1 tbsp olive oil</div><div>3 tbsp unsalted butter</div><div>1/4 cup flour</div><div>3 cups beef stock</div><div>1/3 cup sour cream</div><div><br /></div><div>1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.</div><div><br /></div><div>2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.</div><div><br /></div><div>3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate and set aside. </div><div><br /></div><div>4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.</div><div><br /></div><div>5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.</div><div><br /></div><div>6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.</div><div><br /></div><div>Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?</div><div><br /></div><div><span style="font-size: x-small;">(adapted from <a href="https://damndelicious.net/2020/06/22/swedish-meatball-pasta/" target="_blank">Damn Delicious</a>)</span></div>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-78534717221296663532020-11-18T21:21:00.002-05:002020-11-18T21:26:16.475-05:00Beef with Snow Peas1.5lb flank steak, trimmed of fat and sliced very thin against the grain <div>1/2 cup low sodium soy sauce </div><div>3 tbsp cooking sherry </div><div>2 tbsp brown sugar </div><div>2 tbsp cornstarch </div><div>1 tbsp minced fresh ginger </div><div>8oz fresh snow peas, ends trimmed </div><div>5 whole scallions, cut into 1/2" pieces on the diagonal
salt as needed (use sparingly) </div><div>3 tbsp peanut or olive oil </div><div>crushed red pepper, for sprinkling
long grain rice, cooked according to package <div><br />
1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside. </div><div><br /></div><div>2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. </div><div><br /></div><div>3. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. </div><div><br /></div><div>4. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. </div><div><br /></div><div>5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice. </div><div><br /></div><div><span style="font-size: x-small;">(adapted from <a href="https://www.thepioneerwoman.com/food-cooking/recipes/a10922/beef-with-snow-peas/" target="_blank">Pioneer Woman</a>)</span></div></div>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-30830143658576360872020-08-26T20:42:00.001-04:002020-08-26T20:42:48.220-04:00Mini Meatball Soup2 tbsp extra-virgin olive oil <div>2 carrots, peeled and chopped </div><div>2 ribs celery, chopped </div><div>1 medium onion, chopped </div><div>2 bay leaves </div><div>Salt and freshly ground black pepper </div><div>1 lb ground beef and/or pork </div><div>1 egg, beaten </div><div>2 cloves garlic, minced </div><div>1/2 cup grated Parmesan </div><div>1/2 cup plain bread crumbs </div><div>1/2 tsp ground nutmeg </div><div>8 cups chicken broth </div><div>1 cup water </div><div>1.5 cups ditalini pasta </div><div>1 lb fresh spinach </div><div><br /></div><div>1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 minutes, stirring occasionally. </div><div><br /></div><div>2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.</div><div><br /></div><div>3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. </div><div><br /></div><div>4. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. </div><div><br /></div><div>5. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. </div><div><br /></div><div>Serves 4.</div><div><br /></div><div><span style="font-size: x-small;">Adapted from a recipe by <a href="https://www.foodnetwork.com/recipes/rachael-ray/mini-meatball-soup-recipe-1941150" target="_blank">Rachael Ray</a>.</span></div>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-89774295232219741402020-04-13T17:10:00.002-04:002020-04-13T17:10:36.204-04:00Reuben Egg Rolls1 cup sauerkraut<br />
8 slices of Swiss cheese, chopped<br />
1/2 lb sliced pastrami, chopped<br />
12 egg roll wrappers<br />
1/2 cup water<br />
1/2 cup canola oil<br />
1/2 cup Thousand Island dressing<br />
<br />
1. Drain and squeeze sauerkraut. Combine with cheese and pastrami until blended.<br />
<br />
2. Place egg roll wrapper on clean work surface with corner facing you. Place 1/3 cup mixture in center (horizontally) of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.<br />
<br />
3. Preheat oil in large, nonstick saute pan on medium-high 2-3 minutes, then add egg rolls (in batches, if needed). Cook 2-3 minutes on each side or until golden and crispy.<br />
<br />
4. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.<br />
<br />
Makes 12.<br />
<br />
<span style="font-size: x-small;">Adapted from Publix Aprons.</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-90001563403874196632020-01-05T19:38:00.001-05:002020-01-05T19:38:12.066-05:00Zoodles Chicken Parm1/4 cup seasoned breadcrumbs<br />
1/4 cup seasoned panko<br />
1/4 cup Parmesan cheese<br />
1 tbsp dried Italian herbs<br />
salt and pepper<br />
mayonnaise<br />
2 tbsp vegetable oil<br />
2 chicken breasts<br />
1 jar Vodka sauce<br />
4 slices mozzarella<br />
2 zucchini squash<br />
<br />
1. Preheat oven to 425.<br />
<br />
2. Cut the chicken breasts in half "by thickness," pounding them afterward to even thickness if necessary.<br />
<br />
3. Toss breadcrumbs, panko, Italian herbs, salt, and pepper in a shallow dish.<br />
<br />
4. Heat oil over medium heat. in a medium-sized oven-proof skillet. (If you don't have an oven-proof skillet, you will need to transfer to a baking dish before putting into the oven.)<br />
<br />
5. Coat the chicken breasts in a thin, even layer of mayonnaise and dredge them in the breadcrumb mixture, coating them thoroughly.<br />
<br />
6. Add the chicken to the hot skillet, frying for 3-4 minutes on each side. (You want the outside to be golden-brown; the inside can finish cooking in the oven.)<br />
<br />
7. Transfer the skillet to the oven. Bake, uncovered, for 10 minutes.<br />
<br />
8. While chicken is in the oven, make zoodles using a spiralizer. (You can also cut zucchini into thin shreds or purchase zoodles pre-cut, if you don't have a spiralizer.)<br />
<br />
9. Remove chicken from oven. Add a little bit of sauce to the top of each chicken breast (reserving the rest) and sprinkle with Parmesan. Return to oven for 5 minutes or until chicken is fully cooked. Warm remaining sauce in a small saucepan.<br />
<br />
10. Add a slice of mozzarella to each chicken breast, returning to the oven until the cheese is melted.<br />
<br />
11. Place individual servings of zoodles on plates and microwave each on HIGH for 30-45 seconds (just enough to warm them a bit but not cause them to lose their crunch). Top with a spoonful of the warmed sauce and a chicken breast to serve.<br />
<br />
Serves 4.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="https://pinchofyum.com/20-minute-healthy-chicken-parmesan" target="_blank">Pinch of Yum</a>.</span><br />
<br />
Notes: Our preferred Vodka sauce is Uncle Joe's Vodka Celebration by DelGrosso Sauces.~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-74541030184280962172019-06-18T21:15:00.002-04:002021-09-18T21:11:24.979-04:00Kalua Pork Sliders with Pineapple Chutney and Spicy MayoFor the roast:<br />
<br />
1 (4 pound) pork shoulder roast<br />
1.5 tbsp liquid smoke<br />
1 generous tbsp Pink Himalayan salt or Hawaiian sea salt<br />
slider buns<br />
<br />
1. Trim any large pieces of fat off the roast, leaving some to flavor and moisten the meat as it cooks.<br />
<br />
2. Place roast in the bottom of the slow cooker and poke all over with a fork.<br />
<br />
3. Pour liquid smoke over the top and then sprinkle with the salt.<br />
<br />
4. Cover and cook on low for 8-12 hours, checking for done-ness beginning after 8 hours.<br />
<br />
5. Remove pork from cooker and shred in a large bowl, removing any remaining large fat pieces.<br />
<br />
6. Serve on slider buns with topped with pineapple salsa and spicy mayo (recipes below).<br />
<br />
Serves 6-8<br />
<br />
Notes:<br />
If doubling the recipe, just double all the ingredients. No need to adjust the cook time. Leftovers freeze well. Can also be used for pork tacos and barbecue pork sandwiches.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="https://www.garnishandglaze.com/kalua-pork-recipe/" target="_blank">Garnish & Glaze</a></span><br />
<br />
For the pineapple chutney:<br />
<br />
1 lb diced pineapple<br />
1 large sweet yellow onion, diced<br />
1/2 small red bell pepper, diced small<br />
1/4 tsp hot red pepper flakes<br />
1 cup rice vinegar<br />
1/2 cup white vinegar<br />
1/4 cup brown sugar<br />
1 tbsp minced garlic<br />
1 tbsp finely grated fresh ginger<br />
Coarse salt, to taste<br />
<br />
1. Combine all ingredients in a large saucepan over medium-high heat; bring to a boil.<br />
<br />
2. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours<br />
<br />
For the spicy mayo:<br />
<br />
6 tbsp mayonnaise<br />
2 tsp sriracha<br />
2 tsp white vinegar<br />
Coarse salt, to taste<br />
<br />
1. In a small bowl, mix together mayonnaise, two squirts of Sriracha, and lime juice. Taste and add more Sriracha, mixing and testing until desired spiciness is reached. Serve immediately or transfer to an airtight container and store in refrigerator for up to a week.<br />
<br /><span style="font-size: x-small;">Chutney and Mayo dapted from <a href="https://www.disneyfoodblog.com/2012/08/15/epcot-food-and-wine-festival-recipe-kalua-pork-sliders/" target="_blank">Disney Food Blog</a></span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-45529403793900860942019-06-18T20:49:00.004-04:002019-06-18T20:49:43.477-04:00Blueberry CrispFor the blueberry filling:<br />
4 cups fresh blueberries<br />
1/4 cup granulated sugar<br />
1 tbsp cornstarch<br />
2 tsp lemon juice<br />
<br />
For the oat topping:<br />
4 tbsp unsalted butter<br />
1/4 cup brown sugar (packed)<br />
1/2 cup all-purpose flour<br />
1/2 cup rolled (old-fashioned) oats<br />
1/2 teaspoon cinnamon<br />
1/8 teaspoon salt<br />
1/2 cup sliced almonds<br />
<br />
1. Preheat oven to 350. Place the blueberries in an ungreased 8×8 or 2 qt baking dish.<br />
<br />
2. Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.<br />
<br />
3.In a large microwave-safe bowl, melt the butter.<br />
<br />
4. Stir brown sugar, flour, oats, cinnamon, and salt into melted butter until thoroughly combined. Stir in the sliced almonds last.<br />
<br />
5. Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.<br />
<br />
6. Let cool for a few minutes before serving warm with vanilla ice cream. <br />
<br />
Serves 9.<br />
<br />
Notes:<br />
Store any leftovers in the refrigerator for a few days, and reheat individual servings in the microwave. Can also be served with vanilla or lemon yogurt in place of the ice cream.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="https://www.katiebirdbakes.com/blueberry-crisp/" target="_blank">katiebird bakes</a></span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-92112272316348175972019-06-09T19:00:00.002-04:002019-06-09T19:00:34.883-04:00String Cheese Manicotti1 8-ounce box manicotti shells approximately 14 shells<br />
1 pound ground beef<br />
1 onion chopped<br />
1 32-ounce jar marinara sauce<br />
1 teaspoon Italian seasoning<br />
1 teaspoon garlic powder<br />
14 pieces string cheese<br />
1.5 cups shredded mozzarella cheese<br />
<br />
1. Preheat oven to 350.<br />
<br />
2. Cook manicotti according to package directions.<br />
<br />
3. Meanwhile, add ground beef and onion to a large skillet. Brown beef and onion over medium heat until meat is no longer pink.<br />
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4. Add marinara sauce, garlic powder and Italian seasoning to skillet. Stir together to combine.<br />
<br />
5. Spread half of meat sauce onto the bottom of a 9″ x 13″ baking dish.<br />
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6. Stuff each manicotti shell with a piece of string cheese and arrange in a single layer in baking dish.<br />
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7. Top manicotti with remaining meat sauce.<br />
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8. Bake for 25-30 minutes or until bubbly.<br />
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9. Sprinkle with mozzarella cheese and bake an additional 5-10 minutes, or until cheese melts.<br />
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Serves 4-6.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="https://melaniemakes.com/string-cheese-manicotti/" target="_blank">Melanie Makes</a>.</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-26085589901953601822018-10-07T20:16:00.002-04:002023-10-13T09:23:07.682-04:00Mexican Chicken Rice Soup1 rotisserie chicken, shredded<br />
2 tbsp vegetable oil<br />
1 cup chopped onion<br />
2 cloves garlic, minced<br />
5 cups chicken broth<br />
2 can (15 oz each) black beans, drained and rinsed<br />
2 cans (10 oz each) Rotel with green chiles, NOT drained<br />
3/4 cup long grain white rice<br />
1 can (15 oz) corn, drained<br />
1 tbsp chili powder<br />
1/4 tsp garlic powder<br />
1/4 tsp onion powder<br />
1/4 tsp crushed red pepper flakes<br />
1/4 tsp dried oregano<br />
1/2 tsp paprika<br />
1 tsp ground cumin<br />
1/2 tsp salt<br />
1/2 tsp black pepper<br />
<br />
1. Heat oil in pot over medium-high heat. Cook onion and garlic for 2-3 minutes until soft.<br />
<br />
2. Add the last nine ingredients (all of the spices) to the pot, followed by the shredded chicken. Stir until the spices are mixed thoroughly and coating all the chicken.<br />
<br />
3. Add the broth, beans, Rotel, and corn to the pot. Cover and bring to a boil.<br />
<br />
4. Add rice to soup. Lower to a simmer. Cover and cook until the rice is cooked and soft, 25-30 minutes.<br />
<br />
Serves 6.~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-35605997835961895232018-09-02T21:21:00.002-04:002018-09-02T21:21:26.994-04:00Mini Cheesecakes1 cup graham cracker crumbs<br />
3/4 cup plus 2 tbsp sugar, divided<br />
3 tbsp butter, melted<br />
3 pkg (8 oz each) cream cheese, softened<br />
1 tsp vanilla<br />
3 eggs<br />
<br />
1. Heat oven to 325.<br />
<br />
2. Combine graham crumbs, 2 tbsp sugar and butter; press onto bottoms of 18 paper-lined muffin cups.<br />
<br />
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.<br />
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4. Bake 25 to 30 min. or until centers are almost set.<br />
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5. Cool completely. Refrigerate 2 hours.<br />
<br />
Tips:<br />
Before preparing a cheesecake recipe, be sure to bring all the ingredients to room temperature. This ensures that the prepared batter will be smooth and help prevent the baked cheesecake from cracking.<br />
<br />
Always add eggs 1 at a time to the cream cheese batter and beat about 15 seconds or just until blended. Overmixing the batter will incorporate too much air into the batter and result in less-than-desirable results.<br />
<br />
Don’t be tempted to open the oven while baking the cheesecake as this quick temperature change is one cause of cracking. Instead use the oven light to check the progress, and refrain from opening the oven door until the low end of the recommended bake time.<br />
<br />
The edge of the baked cheesecake should be slightly puffed and the center should be nearly set but be slightly jiggly. To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) If the center doesn’t move when gently shaken, it may already be overcooked. Do not use a knife to check doneness.<br />
<br />
Makes 18 individual servings.<br />
<br />
<span style="font-size: x-small;">From <a href="http://www.kraftrecipes.com/recipes/philadelphia-mini-cheesecakes-143464.aspx" target="_blank">Kraft</a></span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-43648271376426600072018-01-01T21:26:00.002-05:002018-01-01T21:26:20.618-05:00Brown Sugar Bacon Roasted Sweet Potatoes2 large sweet potatoes, peeled and diced into 1″ cubes<br />
5 strips of bacon, diced<br />
1/4 cup olive oil<br />
1/2 cup brown sugar<br />
<br />
1. Preheat oven to 350. Line a baking sheet with tin foil.<br />
<br />
2. Put sweet potatoes and olive oil in a large bowl and toss to coat.<br />
<br />
3. Add in bacon and brown sugar, again tossing to coat.<br />
<br />
4. Place mixture on the baking sheet in a single layer.<br />
<br />
5. Roast in oven 30-35 minutes or until sweet potatoes are fork tender.<br />
<br />
Serves 6.<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="https://www.tinselbox.com/brown-sugar-bacon-roasted-sweet-potatoes-2/" target="_blank">Tinselbox</a>.</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-71623476646555669562017-12-24T12:51:00.004-05:002017-12-24T12:51:57.448-05:00Mojo Pork with Black Beans and Cilantro Ricefor the pork:<br />
3-4 lb boneless pork butt, cut into 4-5 pieces<br />
2 tbsp coarse salt<br />
1 tsp freshly ground black pepper<br />
1/2 cup white vinegar<br />
1 cup orange juice<br />
1/4 cup fresh lime juice<br />
1/4 cup fresh lemon juice<br />
1 small white onion, coarsely chopped<br />
2 cloves garlic, chopped<br />
1 teaspoon dried oregano<br />
<div>
<br />
for the rice:<br />
2 cups long-grain rice<br />
2 tsp salt<br />
1 tsp olive oil<br />
1 bunch fresh cilantro, stems removed and minced<br />
3 tbsp fresh lime juice<br />
<br />
for the black beans:<br />
2 tbsp olive oil<br />
1 small white onion, chopped<br />
1 tbsp minced garlic<br />
2 (15 oz) cans black beans, rinsed and drained<br />
1/4 tsp oregano<br />
1/8 tsp chili pepper flakes<br />
1 tbsp chopped fresh cilantro<br />
2 tbsp red wine vinegar</div>
<div>
<br /></div>
<div>
<div>
1. Season pork with salt and pepper. Place all ingredients for pork in slow cooker, mixing well. Cook 8-10 hours, or until pork is tender and easy to pull apart. Cool slightly and shred with two forks.</div>
<div>
<br /></div>
<div>
2. Just before serving, bring 4 cups of water to a boil, stir in rice, salt, and oil, reduce heat and simmer, cover and cook until rice is tender, about 15 minutes. Stir in cilantro and lime juice. Set aside and keep warm.</div>
<div>
<br /></div>
<div>
3. Once rice is cooking, heat oil in a large saucepan and saute onion and garlic over medium heat for about 5 minutes. Add black beans, oregano, pepper flakes and cilantro; cook 5 minutes, stirring occasionally. Stir in red wine vinegar. Simmer or keep warm until ready to serve.</div>
<div>
<br /></div>
<div>
4. Scoop serving of rice into bowl, spoon black beans on top, then shredded pork.</div>
</div>
<div>
<br /></div>
<div>
Serves 6.</div>
<div>
<br /></div>
<div>
<span style="font-size: x-small;">Adapted from <a href="http://www.mission-food.com/2017/03/mojo-pork-with-black-beans-cilantro.html" target="_blank">Mission: Food</a></span></div>
~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-42969784270971719202017-12-24T12:37:00.002-05:002017-12-24T12:38:14.653-05:00Saltine Cracker Toffee40 saltine crackers (or enough to line your pan)<br />
1 cup unsalted butter<br />
1 cup packed brown sugar<br />
2 cups milk chocolate chips<br />
<br />
1. Preheat oven to 400. Line a rimmed cookie sheet or a jelly roll pan with non-stick aluminum foil. Place crackers in a single layer - it's ok if they overlap a tiny bit to get the pan covered!<br />
<br />
2. In a small pot, combine sugar and butter. Melt over medium heat, then increase to medium-high and bring to a boil. Hold at a boil for 3 minutes. Mixture should be a deep caramel color. Immediately pour over crackers. Spread to make sure all crackers are covered completely.<br />
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3. Bake at 400 for 5 minutes. Crackers will look bubbly.<br />
<br />
4. Remove from oven. Sprinkle chocolate chips over the top and return to oven for 1 minute. Remove from oven and spread melted chocolate over the crackers.<br />
<br />
5. Allow to cool in the pan. (After about 45 minutes, I moved the whole pan into the freezer for about 90 minutes to harden completely.) When completely cool, break into pieces.<br />
<br />
<span style="font-size: x-small;">(adapted from <a href="https://www.tablespoon.com/recipes/saltine-cracker-toffee/70b17cb3-9dcf-4e3b-8299-cac930d28030" target="_blank">Tablespoon.com</a>)</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-78157021932408585672017-12-19T07:00:00.000-05:002017-12-19T07:00:18.405-05:00Peppermint White Chocolate Chip Cookies2 cups all-purpose flour<br />
1 tsp cornstarch<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
3/4 cup unsalted butter, softened to room temperature<br />
1/2 cup packed light brown sugar<br />
1/2 cup granulated sugar<br />
1 large egg, room temperature<br />
1.5 tsp vanilla extract<br />
3/4 tsp peppermint extract<br />
3/4 cup white chocolate chips<br />
3/4 cup Ghirardelli peppermint chunks<br />
<br />
1. Whisk flour, cornstarch, baking soda, and salt together in a medium bowl.<br />
<br />
2. Using a stand mixer, beat butter for 1 minute on medium speed (level 4 on my KitchenAid) until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract (I started on level 2, then increased to 4 as the wet ingredients were incorporated). Scrape down the bottom and sides of the bowl as needed.<br />
<br />
3. On low speed (level 2), slowly mix the dry ingredients into the wet ingredients. The cookie dough will be thick. Add the white chocolate and peppermint chips. Stir for 5 seconds to combine. Cover dough tightly and refrigerate for a full day (up to 3 days).<br />
<br />
4. When ready to bake: preheat oven to 350. Remove cookie dough from refrigerator and allow to sit at room temperature for 10-20 minutes. After chilling, the dough may be crumbly, but will come together as you roll it into to balls for baking.<br />
<br />
5. Scoop 1.5 tbsp of dough (large cookie scoop) and roll into balls, placing onto ungreased baking sheet (I did 9 cookies per sheet). Bake for 10-11 minutes, until just lightly golden brown around the edges.<br />
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6. Allow to cool 5 minutes on the cookie sheet, then remove to cooling rack to cool completely.<br />
<br />
Notes: Cookies stay fresh covered tightly at room temperature for up to a week. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months; bake frozen cookie dough balls for 1 extra minute, no need to thaw. (To freeze, prepare through step 3, chilling dough for 3 hours. Roll into balls, place in freezer on a tray for another hour, until solid. Place in zip-top freezer bag, labeled with the recipe, baking temp and time, and a use by date. When baking, simply remove desired number of dough balls from the freezer just before preheating oven).<br />
<br />
Yield: 30 cookies.<br />
<br />
<span style="font-size: x-small;">(adapted from <a href="https://sallysbakingaddiction.com/2016/12/05/peppermint-white-chocolate-cookies/" target="_blank">Sally's Baking Addiction</a>)</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-27632868086153096972016-07-31T21:33:00.005-04:002016-07-31T21:33:57.150-04:00Green Peas with Garlic Butter Sauce1/4 cup unsalted butter<br />
4-5 garlic cloves, minced<br />
1 lb frozen peas, thawed<br />
1/4 cup unsalted vegetable broth<br />
salt and black pepper to taste<br />
<br />
1. Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 1 minute.<br />
<br />
2. Add peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.<br />
<br />
3. Salt and pepper to taste. Serve hot.<br />
<br />
Serves 4.~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-60172689378693191312016-07-31T21:30:00.000-04:002016-07-31T21:30:06.394-04:00Classic Sour Cream Coffee CakeFilling:<br />
1/2 cup packed brown sugar<br />
1.5 tsp ground cinnamon<br />
<br />
Cake:<br />
3 cups all-purpose or whole wheat flour<br />
1.5 tsp baking powder<br />
1.5 tsp baking soda<br />
3/4 tsp salt<br />
1.5 cups granulated sugar<br />
3/4 cup butter, softened<br />
1.5 tsp vanilla<br />
3 eggs<br />
1.5 cups sour cream<br />
<br />
1. Heat oven to 350. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.<br />
<br />
2. In small bowl, mix filling ingredients; set aside.<br />
<br />
3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.<br />
<br />
4. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.<br />
<br />
5. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.<br />
<br />
6. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.<br />
<br />
Note: Cake can be sprinkled with some powdered sugar, if desired.<br />
<br />
Serves 12-16.~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-32696604968845586772016-04-22T09:00:00.002-04:002016-04-22T09:00:19.877-04:00Chicken Breast Marinade3/4 cup olive oil<br />
2 tbsp balsamic vinegar<br />
2 tsp salt<br />
2 tsp white sugar<br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
1 tsp onion powder<br />
1 tsp garlic powder<br />
1 tsp black pepper<br />
1 tsp red pepper flakes (optional)<br />
<br />
1. Combine all ingredients and mix well.<br />
<br />
2. Pour into a zip-top bag and add chicken breasts.<br />
<br />
3. Marinate for 30 minutes to 2 hours.<br />
<br />
Makes enough marinade for 4-6 chicken breasts.~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-20807402445322982032016-03-08T12:02:00.002-05:002016-03-08T12:02:16.698-05:00Drumsticks in Creamy White Wine Sauce6 slices bacon<br />
8 chicken drumsticks<br />
1/2 cup yellow onion<br />
2 tsp garlic<br />
1 pinch salt<br />
1 pinch pepper<br />
2 cups white wine<br />
2 cups heavy whipping cream<br />
2 tbsp fresh parsley, chopped<br />
<br />
1. In a large skillet, cook bacon over medium heat until desired crispiness, usually about 10 minutes. Move bacon to a paper-towel lined plate.<br />
<br />
2. If desired, remove skin from drumsticks, then place in the pan with hot bacon grease. Brown chicken for 20 minutes, turning every 3 minutes to prevent chicken from sticking. Remove chicken from pan to a plate.<br />
<br />
3. Add onion to skillet and season with salt and pepper, to taste. Cook until onion is tender and translucent, about 3-5 minutes. Add garlic to skillet and cook for another minute.<br />
<br />
4. Return drumsticks and bacon to pan, being sure to arrange bacon evenly around (but not on top of) the chicken.<br />
<br />
5. Pour in white wine. Bring mixture to a boil, then reduce heat. Let simmer, uncovered, for 40 minutes.<br />
<br />
6. Add heavy cream to pan. Gently stir cream in with wine and flip drumsticks over. Allow to cook for another 10 minutes. Serve immediately, sprinkling freshly chopped parsley on top.<br />
<br />
Serves 4-6.~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com0tag:blogger.com,1999:blog-2428318033901023971.post-75331314313720629652016-03-01T07:08:00.006-05:002016-03-01T07:08:58.790-05:00Bacon Scallops with Garlic Butter Sauce6 slices bacon, diced<br />
2 lb scallops<br />
Kosher salt and freshly ground black pepper, to taste<br />
1 cup unsalted butter<br />
6 cloves garlic, minced<br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
1/2 crushed red pepper flakes, optional<br />
2 tbsp chopped fresh parsley leaves<br />
<br />
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.<br />
<br />
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.<br />
<br />
3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.<br />
<br />
4. Serve immediately, garnished with parsley, if desired.<br />
<br />
Serves 4-6.<br />
<br />
Note: We served this with angel hair pasta to capture every bit of that delicious sauce.<br />
<br />
<span style="font-size: x-small;">(adapted from <a href="http://damndelicious.net/2016/02/12/bacon-scallops-with-garlic-butter-sauce/" target="_blank">Damn Delicious</a>)</span>~**Dawn**~http://www.blogger.com/profile/06179560051128719637noreply@blogger.com2